Summer Vegetable Frittata Recipe at MyDish

Summer Vegetable Frittata

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Method

  • Start off by blanching the broad beans and peas. Remove from pods, and place the beans and peas together in a saucepan of boiling water for 3 minutes then drain and rinse in cold water to cool down. Remove the pale green cases from the broad beans and discard (as you can see from the photo, if you leave one on, it doesn’t matter!)
  • Beat the eggs well with a fork.
  • Top and tail the courgette and cut into 1cm dice.
  • Switch the grill on to high.
  • Heat the olive oil in a small frying pan (18 – 20 cm – all metal – no plastic handle) and the courgette. Sauté for 2 - 3 minutes, then add the peas and broad beans. Stir on a medium heat for two minutes, then add half the herbs and stir again before pouring the 2 beaten eggs into the pan. Cook for 2 – 3 minutes until the underside is cooked and it is starting to solidify on top around the edges. Dot small pieces of goat’s cheese around the top, season well with freshly ground black pepper, and scatter on the remaining herbs.
  • Transfer the pan under the hot grill for 2 minutes to cook the top. Remove, grate a little parmesan over the top and put back under the grill for 1 – 2 minutes more, until the top is set, golden and bubbling.
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    Tips

    • I like to serve this straight away, but it can also be sliced and served cold - good for picnics.

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    Ingredients

    • 2 Eggs
    • 45 g Broad beans (weight out of pods)
    • 25 g Peas (weight out of pods)
    • 50 g Courgette
    • 1 tsp Olive oil
    • Handful Fresh mint and fresh parsley, chopped
    • 20 g Soft goat's cheese
    • 5 g Parmesan
    • To season to your taste Freshly ground black pepper

    By Views 537  Added Tue Aug 3 2010


    Another way that I enjoy some of my favourite summer vegetables and herbs. Quick and easy.

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